Live Stoner Chat Live Stoner Chat - Jul-Sep '25

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I think that is the medallion from the sirloin. It’s a fairly tender cut, good for steaks. If you overcook it on the grill it will get a bit tough (pretty lean…), but otherwise is fairly tender.



Cheers.... :chef: ..I was thinking the very hot grill 400c..on and off ...good rest...

You think stove top/pan slow would be better....?...
 
Cheers.... :chef: ..I was thinking the very hot grill 400c..on and off ...good rest...

You think stove top/pan slow would be better....?...
HOT!!!!:fire::fire::fire::fire:
 
….and good morning Auntie :bighug: :pass:

Good afternoon......:bighug:...you still sleepwalking...?.....


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Cheers.... :chef: ..I was thinking the very hot grill 400c..on and off ...good rest...

You think stove top/pan slow would be better....?...
No, hot and fast is the way, looking for a medium rare preferably, but I wouldn’t go past a medium, personally. Rest for 5-10 minutes …:pass:
 
No, hot and fast is the way, looking for a medium rare preferably, but I wouldn’t go past a medium, personally. Rest for 5-10 minutes …:pass:


Cheers Buds... :chef: ...hubby will be getting experimented on... probably tomorrow..


He is out for the football this afternoon...so pizza is probably the easy option....:pass:
 
Cheers Buds... :chef: ...hubby will be getting experimented on... probably tomorrow..


He is out for the football this afternoon...so pizza is probably the easy option....:pass:
If you do want to cook it in a pan, the resting period is a perfect amount of time to make a pan sauce… :pass:

Still cook it in a ripping hot pan, after it’s finished, adjust heat to medium, add onions and garlic…soften those, deglaze with either beef stock, red wine, cognac or sherry, reduce, finish off heat with a knob of butter, pour over steak…
 
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